Back to 4 servings 1.5 lb Chinese broccoli (gai lan), about 6-8 cups; choose bright green, firm stalks with no yellowing leaves or flowers 2 tablespoons oyster sauce 1 tablespoon soy sauce, light soy sauce preferred 1 tablespoon Shaoxing wine, optional; dry sherry substitutes 0.5 teaspoon sugar 1 teaspoon toasted sesame oil 1 tablespoon vegetable oil, for the blanching water and garlic 1 teaspoon salt, for the blanching water 2 cloves garlic, thinly sliced or minced 1 teaspoon ginger, minced, optional
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1 Step 1: Trim half an inch off the stem ends. Halve or peel any thick stalks lengthwise so they cook at the same rate as the leaves.2 Step 2: Bring about 4 cups of water to a rolling boil with the salt and 1 teaspoon of the vegetable oil. Add the Chinese broccoli and blanch for 3 to 5 minutes, until the stems are tender but still bright green.3 Step 3: Drain well and arrange on a serving platter.4 Step 4: Stir together the oyster sauce, soy sauce, Shaoxing wine, sugar and sesame oil until the sugar dissolves.5 Step 5: Heat the remaining tablespoon of vegetable oil in a small skillet over medium-low heat. Add the garlic and ginger and cook about 1 minute until light golden and fragrant, not brown.6 Step 6: Drizzle the sauce over the broccoli, spoon over the crispy garlic and oil, and serve warm.getsaucepan.com/r/87237130-5065-5a74-933e-3113ae0f919a
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